As soon as the leaves start to fall, and there’s that first hint of autumn in the air, I can get so excited over the prospect of slow-simmered stews, rich soups and hearty casseroles that it’s pathetic. Sorry for those of you mourning the loss of summer.

If you’re a food snob you might want to turn around and run while you still can. What you’re about to witness will make you want to crawl in a corner, curl up in fetal position and cry silently while sucking your thumb because I’m breaking out the Campbell’s for this one!

Well, not really. You see, in the Netherlands it’s called Unox, but the idea’s the same. Here’s my beef Stroganoff made simple. And, boy, is it ever good!

Cube the beef and lightly season it with salt and pepper. Chop the onions and clean and slice the mushrooms. Heat the butter and brown the beef in small batches. Transfer it to your slow cooker. Sauté the onions for 3 minutes, add the mushrooms and give it another 2 minutes. Add everything to the slow cooker.

Sprinkle in the onions soup mix and pour in the worcestershiresauce, soup and creme fraiche and stir well. Cook the beef stroganoff on low for 8 to 9 hours. Until the beef melts on your tongue. The sauce will be a lot thinner! For me this is the perfect consistency; it will nicely coat the pasta, but feel free to thicken it a bit using cornstarch.

Serve with wide egg noodles, sprinkle with parsley and enjoy every single bite.